Glazed Grapefruit Bundt Cake
For the Cake:
  • 2 cups all-purpose flour
  • 1¾ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1⅔ cups granulated sugar
  • 1 tablespoon grapefruit zest
  • 2 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  • ¾ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup grapefruit juice
  • ⅓ cup granulated sugar
  • ¾-1 cup confectioners’ sugar
  • 1-2 tablespoons grapefruit juice
  • 1 tablespoon of grapefruit zest for sprinkling (optional)
  1. Preheat oven to 350 F. Generously butter and flour a 9-inch bundt pan. Set aside.
  2. Whisk the flour, baking powder, and salt together in a medium-sized bowl and set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, use your hands to rub the sugar and zest together for a minute or two. Add the eggs to the bowl with the sugar mixture and beat on medium speed for about 3 minutes, or until the mixture is thick and creamy. With the mixer running, stream in the milk, then the oil and finally the vanilla. With the mixer on low speed, add the dry ingredients, beating just until combined.
  4. Pour the batter into the prepared pan. Bake for about 45-60 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely on a wire rack before inverting onto a cake stand or platter. (You can speed the cooling process up a bit in the freezer.)
  6. While the cake is baking, make the syrup: Combine the grapefruit juice and sugar in a small saucepan. Bring to a simmer, stirring to dissolve the sugar, then continue to simmer for 1 minute.
  7. When the cake has been cooled and inverted, prick the top with a fork all over and brush it generously with the syrup.
To make the glaze:
  1. Stir the powdered sugar and grapefruit juice together adding a tablespoon of the juice first, and then a bit more if needed until the glaze is a thick but pourable consistency.
  2. Drizzle glaze generously over the cake, and sprinkle with zest if desired. Allow cake to set before serving.
Recipe adapted slightly from: Tracey's Culinary Adventures via Ad Hoc at Home by Thomas Keller
Recipe by The Baker Chick at